Chocolate Chip Candy Cane Cookie Sandwiches

Chocolate Chip Candy Cane Cookie Sandwiches
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  • 3/4 cup all-purpose flour
  • 1/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon baking powder
  • 1/2 cup (1 stick) butter, softened
  • 3/4 cup packed brown sugar
  • 2 tablespoons granulated sugar
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 1/2 cups powdered sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon peppermint extract
  • 2/3 cup crushed candy canes, divided


SIFT together flour, Nestle® Toll House® Baking Cocoa, 1 1/2 teaspoons kosher salt and baking powder. Stir, then set aside.

PLACE 1/2 cup butter, brown sugar and granulated sugar in a medium bowl. Beat with a hand mixer until light and fluffy. Beat in the egg and vanilla extract.

STIR in flour mixture, then stir in Nestlé Toll House Semi-Sweet Morsels.

CHILL dough for at least an hour or overnight.

PREHEAT oven to 325º F (300º F for convection ovens).

SCOOP 1 tablespoon of dough and roll into a ball. Place on a baking sheet and flatten with your palm. Repeat with the rest of the dough, spacing cookies 2 inches apart on the tray.

BAKE 12–14 minutes, or until cookies are set. Remove from oven and let cookies cool completely.

PLACE 1 cup butter, powdered sugar and 1 teaspoon kosher salt in a bowl.

BEAT with a hand mixer until fluffy. Beat in peppermint extract and 1/3 cup crushed candy canes.

SPREAD buttercream on the flat side of a cookie. Top with another cookie to make a sandwich. Roll the edges of the cookie in the remaining 1/3 cup crushed candy canes. Enjoy!